Fudgy Gluten-Free Double Chocolate Chip Cookies

Soft, chewy gluten-free double chocolate chip cookies are made for chocolate lovers! If you are looking for the best chocolate cookie made with gluten-free all purpose flour, but without the grittiness or dry, crumbly texture, then this is the magic recipe for you. I use my easy gluten-free baking tips to make crisp, chewy edges with a soft, fudgy centers loaded with gooey chocolate chips.

Prep Time 5

Cook Time 10

chilling 30

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

½ cup (113 g) unsalted butter melted
½ cup (100 g) granulated sugar
½ cup (117 g) light brown sugar packed
½ cup (50 g) unsweetened baking cocoa
2 tablespoons oil any preferred
1 large egg
1 teaspoon vanilla extract
1 ⅓ cup (192 g) gluten free all purpose flour I use and recommend Cup4Cup gluten-free flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (128 g) semi sweet chocolate chips, chunks, or chopped chocolate
(optional) flaky salt for sprinkling

Instructions

Preheat the oven to 325°F. Line two baking sheets with parchment paper or leave them ungreased. Set aside.
In a large bowl beat together the melted butter, sugar, brown sugar, baking cocoa, and oil. Mix in the egg and vanilla extract.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup unsweetened baking cocoa, 2 tablespoons oil, 1 large egg, 1 teaspoon vanilla extract
Mix in the flour, baking soda, and salt until thoroughly combined. Stir in the chocolate chips.
1 ⅓ cup gluten free all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup semi sweet chocolate chips, chunks, or chopped chocolate
For best results, cover the bowl and refrigerate for 30-60 minutes, or freeze for 20-30 minutes, until well chilled.
Scoop out about 1 ½-2 tablespoons of dough and drop onto the prepared baking sheets about 2 inches apart. To work quickly and evenly, I used a medium-sized cookie scoop. If desired, sprinkle with flaky sea salt or press additional chocolate on the top.
Bake for 10-12 minutes, rotating and turning the pans halfway through, until the edges are set and the middle is slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.

Notes

Dairy Free Adaptations

I have not tried the recipe using dairy-free, plant based butter, but a lot of readers have had success with substituting vegan butter sticks, such as Earth Balance, in other gluten free cookie recipes. For the chocolate chips, they may be omitted or substitute dairy free chips, such as Enjoy Life. Read the ingredient label on your gluten-free flour blend to make sure it doesn't contain milk powder.

Storing / Freezing

Gluten free baked goods are best enjoyed within a day or two of baking. Store cooled cookies in an airtight container at room temperature.

To store longer, I recommend freezing until ready to eat. Make sure they have cooled completely and the chocolate chips have hardened. Wrap the cookies in stacks of 2-3 and then transfer to an airtight freezer container up to 3 months.

To freeze unbaked cookies, portion out the dough on a baking sheet and freeze until solid. Transfer the unbaked cookies to an airtight freezer container and freeze up to 3 months.

When ready to bake, place the dough about 2 inches apart on ungreased baking sheets and bake for 1-2 minutes longer.

Recipe adapted from Cafe Delites

Nutrition